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豚汁| 料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Ingredients

  • 豚バラ肉 : 280g
  • 塩 : 1つまみほど
  • 胡椒 : 適量
  • ごぼう : 150g
  • 大根 : 200g
  • こんにゃく : 250g
  • 人参 : 100g
  • 生姜 : 10g
  • にんにく : 2片
  • 長ネギ : 1本
  • ごま油 : 大さじ1
  • 水 : 1ℓ
  • 白だし : 大さじ4
  • 味噌 : 大さじ4
  • みりん : 大さじ2
  • 酒 : 大さじ2

Time required

50minutes

Procedure

  1. 1) Cut carrots 01:28

    Cut carrots into half-moon slices. Cut the radish into ginkgo biloba.

  2. 2) Cut long onions 02:21

    Slice the green onions.

  3. 3) こんにゃくの下処理をする 02:43

    スプーンを使ってこんにゃくを適当な大きさにくり抜き、ぬるま湯で洗う。

  4. 4) ごぼうを切る 04:16

    ごぼうの先端部分を切り落とし、斜めに6mm幅くらいの薄切りにする。

  5. 5) ごぼうを炒める 04:57

    フライパンにごま油をひいて温めたら、ごぼうを加えて炒める。

  6. 6) 豚バラ肉 05:55

    豚バラ肉に塩、胡椒を振り下味をつける。

  7. 7) 豚バラ肉を加える 06:28

    Add the pork ribs, which are cut into pieces that are easy to eat, to a frying pan and fry.

  8. 8) 根菜類を炒める 07:05

    Add radish, carrots and konjac and fry lightly.

  9. 9) 沸かす 08:34

    水、白だし、味噌を入れて溶かしたら、みりん、酒を入れて強火で沸かす。

  10. 10) 煮込む 11:31

    Reduce to medium heat and simmer for 20 minutes.

  11. 11) 香りをつける 12:39

    すりおろしにんにく、すりおろし生姜を入れて沸かしつつ数分煮込む。

  12. 12) 仕上げる 13:52

    長ネギをいれて火が通るまで煮込んだら完成。

Point

・ By hollowing out konjac with a spoon, the cross section becomes rough and the taste becomes easier to soak in.
・ Wash konjac with lukewarm water at about 40 degrees Celsius to remove the odor.
・ If you use aluminum foil for burdock, it is easy to remove dirt from the soil.
・ Add vegetables from root vegetables to a frying pan and fry.

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